While eggless mousse is a bit of a miracle of molecular gastronomy, sometimes a more traditional approach can also be used to great effect. Thus here a bit of coffee is added for a more grown-up flavour. Just remember when beating egg-whites that both your bowl and electric beaters should be scrupulously cleaned and dried, and no egg yolk should enter into the whites at all or they won’t whip into peaks. If you waste an egg then just keep it in a covered bowl in the fridge and use within 5-7 days. Also, make sure you melt the chocolate in a large enough bowl as you’ll be folding the egg whites into it.
(Makes about 4 pots)
100g dark chocolate
50ml strong instant coffee, or brewed proper stuff
1 tbsp caster sugar
- Melt the chocolate together with the coffee either in a microwave or in a bowl over a pan of boiling water. Allow to cool a little, then beat the egg yolks into the chocolate one by one.
- Transfer the egg whites into a large mixing bowl and beat until they form soft peaks.
- Add the sugar and continue to beat until the point at which they begin to form harder, stiffer peaks – be careful not to over beat.
- Gently fold the egg whites into the chocolate mixture in three parts.
- When fully incorporated transfer to pots and refrigerate for at least 1 hour.
(via the ever-lovely, loquacious and generally wonderful Frugal Feeding)